Starters             

Soup of the day

 Crab soup    

 House speciality made with local partens.   

Smoked Salmon Parcel

 Smoked salmon parcel filled with  a smoked mackerel mousse, served with mixed leaves and an herb and citrus dressing      

 Cajun Prawns   

 King prawns marinated in cajun spices served with a mango salad, drizzled with a chilli and lime dressing.        

 Scallops   

 Seared scallops served with grilled Stornoway black pudding and a lemongrass and chervil cream sauce

       Duck and Hoi Sin Terrine   

       Gressingham duck and hoi sin sauce terrine served with dressed leaves and an onion marmalade     

       Vegetable Croquettes

       Vegetable and mozzarella croquettes served with dressed leaves and a spicy tomato chutney     

 Mussels of the day on the specials board.     

Main Courses

 Beer Battered Haddock   

 Haddock fillet coated in a real ale batter served with chips and homemade tartare sauce.   

      Fillet of Cod   

      Baked fillet of cod served with roasted chorizo and potatoes, steamed strips of mange tout and a tomato and coriander sauce.

    Sea Bream and Crab Bon Bon's

Seared fillet of sea bream served with crab bon bon's, sautéed pak choi, dauphinoise potatoes and a chilli and coriander butter.     

      Monkfish      

     Baked monkfish coated in a pistachio and herb crumb served on a bed of pancetta risotto, buttered green beans and drizzled with garlic butter. 

 Seafood Platter for Two     

  Platter of the day, accompanied by homemade chunky chips, seasonal vegetables and a selection of dips (see the specials board for details).         

    Lamb Loin Steak

       Seared lamb loin steak served on a bed of bubble and squeak accompanied by a pink peppercorn cream sauce.

       Venison Fillet      

   Seared fillet of venison served with Stornoway black pudding creamed potatoes, sautéed wild mushrooms and a rich thyme jus.  

 Chicken Breast   

    Baked chicken breast stuffed with mozzarella and wrapped in pancetta, served on a bed of roast vegetables and olives and accompanied by potato wedges and pesto.   

       Roasted Vegetable Strudel   

       Vegetable and smoked Applewood strudel served with cous cous and a tomato and coriander sauce.  

         Linguine      

   Linguine bound in a wild mushroom cream sauce topped with truffle oil accompanied by sweet potato wedges  

 Grilled Aberdeen Angus Steaks   

Fillet   

 Sirloin   

 Steaks are served with grilled vine tomatoes, wild mushrooms and chips.   

Desserts  

 Gingerbread Pudding   

 Sticky gingerbread pudding served with toffee sauce, vanilla ice-cream and seasonal berries.      

    Lemon Posset     

    Lemon posset served with homemade shortbread and berries.

    Dessert Trio   

   Chocolate and orange mousse, chocolate milkshake and praline ice cream accompanied by berries and fruit coulis.  

      Toffee Cheesecake

      Toffee cheesecake served with vanilla ice cream and berries.

     Raspberry and Basil Crème Brulee

       Raspberry and basil crème brulee served with raspberry and Drambuie ice cream, berries and raspberry coulis.

   Strawberry Panna Cotta

   Strawberry panna cotta served with strawberry sorbet and berries.

 Cheese and biscuits